Butcher's Kitchen Char-B-Que, 7689 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 2/18/2016 have been corrected.Bbq pork 160 F; trip tip 151 F; beansw 156 F on warmer unit.Ribs at 37 F in meat refrigerator.Large 3-door refrigerator was serviced and is now maintaining ambient temperature at 38 F. Amounts of meat products to be cooked and cooled were reduced.Two CFPMs on staff have ServSafe certificates; keep certificates posted. Other employee is scheduled for upcoming certification course.
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2/22/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Pulled pork at 110 F; rice at 125 F to 132 F on warmer unit. These prodcuts were removedto reheat to 165 F. Ensure to keep food products at 135 F or above in hot holding.One pan of cooked chicken breasts; one pan of bbq chicken; one pan of bbq pork; one pan of bbq tri tip and one pan of bbq meat in bones were checked holding at 50 F to 53 F in 3-door reach-in refrigerator. All of these products were cooked yesterday and were voluntarily discarded. Must monitor tempratures during cooling to verify that foods are cooled from 135 F to 70 F within 2 hours and from 135 F to 41 F within 6 hours.
- General Comments that relate to this Inspection
Bbq chicken 182 F; sausage 164 F; beans 153 F; tri tip 147 F in food warmers.Sliced cheese 40 F in refirgerator with drawers.Noted hand sinks stocked and functional in prep areas and in restrooms.Dishwasher checked at 120 F and 100 ppm chlorine concentration.Quat santizer checked at 200 ppm concentration in 3-compartment sink.Noted facility and equipment to be kept clean. Two CFPMs are currently on staff. One CFPM obtained ServSafe certificate on 8/12/2020 and passed exam on first attempt. Other certificate will be in the establishment by date of reinspection
- General Comments that relate to this Inspection
As of this time only restaurant is open. Bar has not been operated since health permit was issued.
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2/18/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the opening inspection conducted on 11/3/2015 have been corrected.Facility has not opened for business. Plans to open on 12/12/2015.One CFPM already on staff. Facility will have other staff member take a certification class within 2/12/2015 to provide required CFPM coverage all hour of food operations.Plastic gloves are available to prevent bare hand contact with ready to eat foods.Hand washing signs have been posted at all hand sinks.Keep certificates posted in establishment.
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12/8/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refigeration units checked operatting below at 41 F.Quat sanitizer from 3-compartment checked at 200 ppm concentration.Noted hand sink stokced and functional.The following items must be corrected by 11/10/2015:1) Fix leak in wter valves and drain pipe of 3-compartment sink. 2) Install door closers on restroom doors. 3) Post hand washing signs at all hand sinks. 4) Have property managment clean the two common trash enclosures to strip mall of trash and bebris build-up.One Certifed Food Protection Mananager is already employed full time; bring national certificate by 11/10/2015. Facility must have more than one CFPM to provide coverage all hours by 1/4/2016.Plans to open this week.
- General Comments that relate to this Inspection
Ok to issue permit to operate.NOoted bar hand sink stocked and functional.Bar refrigerator checked at below 41 F.
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11/4/2015 | Opening Inspection | 100 |
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